Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Hamburger Parmesan

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Hamburger Parmesan' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion, three parts: the flour coating is swapped for rice flour as the dredge (rule base coatings: rice flour and pure starch replace flour in dredges; 2 tablespoons of rice flour coats six patties as the original's 1/4 cup flour did, the excess in the original being discarded coating), the breadcrumbs are specified gluten-free, and the canned spaghetti sauce is specified gluten-free because prepared sauces are a traps-pass check-the-label category.

Seasoned beef patties, floured, egged, and crumbed, browned, then topped with mozzarella, mushrooms, and a can of spaghetti sauce and finished in a hot oven until the cheese melts.

Category: MainsServes: 6Time: 45 minComplexity: 3/5

Why this complexity: Three-stage coating (flour, egg, crumbs) on six individual patties; Patties are browned first, then assembled and finished in the oven.

Ingredients

  • 1 1/2 pounds ground beef round
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons rice flour, for the original 1/4 cup flour coating (see source note)
  • 2 eggs, beaten
  • 1 cup fine dry gluten-free breadcrumbs
  • 3 tablespoons fat or oil
  • 6 slices mozzarella cheese
  • 1 can (4 ounces) mushroom pieces, drained
  • 1 can (15 ounces) gluten-free spaghetti sauce
  • 3 tablespoons grated Parmesan cheese

Method

  1. Heat the oven to 400°F (hot).
  2. Gently mix the ground beef with the salt and pepper. Shape into six patties about 1/2 inch thick.
  3. Coat each patty with the rice flour; dip into the eggs. Coat with the gluten-free breadcrumbs.
  4. Brown the patties in the fat.
  5. Arrange the patties in a single layer in a baking pan, about 13 by 9 by 2 inches. Top each patty with a slice of mozzarella. Place the mushroom pieces on top of the cheese-covered patties. Top with the spaghetti sauce. Sprinkle with the Parmesan.
  6. Make for 25 minutes, until the sauce is bubbly and the cheese melted. Serve hot.

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